Meatballs with ToGiGar Sauce#myfavouriteeasterdishcontest#. Place meatballs into the slow cooker. Sauce Pour all sauce ingredients on top of the meatballs and cover. Sprinkle with shredded parmesan and chopped basil.
Next time I made it, I made it in crock pot. Well I guess, it didn't need to cook long because the meatballs turned black. Still tasted good, but looked awful! You organize steeping stew Meatballs with ToGiGar Sauce#myfavouriteeasterdishcontest# proving 19 technique along with 9 moreover. Here you are produce.
prescription of Meatballs with ToGiGar Sauce#myfavouriteeasterdishcontest#
- Prepare of For the Meat Balls:-.
- Prepare 0.5 kg of steak, home minced.
- Prepare 1 bunch of Scallions/Green onions.
- You need 1 of tablespoonful of garlic.
- It's 1 of tablespoonful of Natures Own mixed Spices.
- Prepare 1 of tablespoonful of white pepper.
- You need 100 gms of Mibisco Ltd Bread Crumbs.
- Prepare 4 of eggs.
- Prepare to taste of Salt.
- You need 0.25 kg of cooking oil.
- Prepare of For Togigar Sauce:-.
- It's 3 of large tomatoes.
- Prepare 4-5 of Scallions.
- You need 5 cloves of garlic.
- Prepare 1 of small piece of ginger.
- You need 1 pinch of Citric Acid.
- You need to taste of Salt.
- Prepare 1 of tablespoonful of cooking oil.
- You need 1 pinch of tomato red food color.
I had to add worcestershire and soy sauce. If you make this, add the worcestersire and soy sauce to the hamburger. Putting it in the sauce doesn't flavor the meat. I love cooked cabbage, but that's the only benefit.
Meatballs with ToGiGar Sauce#myfavouriteeasterdishcontest# individually
- Wash your hands clean. In a bowl, put your minced meat and add in your Scallions, mix them well using your clean hands..
- Add Salt, Mixed Spices, and mix with your hands..
- Add Bread Crumbs and mix with your hands..
- Now add the garlic and eggs, and mix well..
- Let the mixture rest in the fridge for 30 minutes. Remove from the fridge, and start making balls of your own size. (Kindly note, the cylindrical shaped ones were done by my daughter and dipped them in egg white to make out kebabs😆)..
- Heat your oil well in a medium heat. Start dipping in your balls carefully not to burn your hands..
- In medium heat, let them cook for around 7 to 10 minutes and remove from fire. Do the same to the remaining balls. Cover them in a container with an aluminium foil..
- Now, start preparing the ToGiGar Sauce. Put all the ingredients in a jug and blend well. Pour in a Sufuria, add some salt, a pinch of citric acid, one tablespoonful of cooking oil, the food colour, and boil for 20 to 30 minutes. When ready, drop in whole chillies and cover the soup, to let it simmer..
- Serve them warm, not hot, so as to enjoy them well with a glass of pineapple or orange juice. Bon Appetit!.
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